Escarole Salad With Celery And Pine Nuts Food

ESCAROLE SALAD

Steps:

• Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.

ESCAROLE SALAD WITH CELERY AND PINE NUTS

Steps:

• Whisk together vinegar, mustard, and shallot in a small bowl. Gradually add oil in a steady stream and whisk until combined thoroughly. Season with salt and pepper.
• Combine celery stalks and leaves, escarole, and pine nuts in a large bowl. Season with salt and pepper. Drizzle with 3 tablespoons vinaigrette; toss to combine. Vinaigrette can be made 2 days ahead and stored in refrigerator.

ESCAROLE WITH PINE NUTS

Steps:

• Heat the oil in a large saute pan over medium heat. Add the shallots and cook, stirring, until shallots are soft, about 2 minutes. Add the garlic and cook for 1 minute more. Add the escarole and cook, stirring, until it has wilted, about 5 minutes. Add the chicken broth, and chili flakes. Bring simmer and cook over a medium heat, stirring occasionally, another 3 minutes. Add the vinegar and cook for 2 minutes more. Season with salt and pepper. Stir in pine nuts just before serving.
• Excellent source of: Vitamin A, Folate, Vitamin K, Manganese
• Good source of: Fiber, Vitamin C, Pantothenic Acid, Copper, Magnesium, Phosphorus, Potassium, Zinc

ESCAROLE SALAD

Steps:

• Make lemon-basil oil:
• Mix 1/3 cup olive oil, a strip of lemon zest, 8 torn basil leaves and a pinch of salt; infuse 2 hours. Soak 1/2 thinly sliced red onion in water for 10 minutes to mellow the bite. When ready to serve, toss 1 head chopped escarole, the onion slices, 2 sliced celery stalks, 3/4 cup chopped green olives and a few tablespoons olive juice, 2 segmented lemons and 1/4 cup each toasted pine nuts and golden raisins in a serving bowl. Discard the zest from the infused oil, drizzle over the salad and season with salt and pepper.

WILTED ESCAROLE WITH PINE NUTS AND RAISINS

Steps:

• Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it.
• Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute.
• Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed.

ESCAROLE WITH PINE NUTS

Steps:

• Wash escarole well in a sinkful of cold water, agitating it, then lift out and drain in a colander. Cook escarole in a 5- to 6-quart heavy pot of boiling salted water, uncovered, stirring occasionally, until tender, 5 to 10 minutes, then drain well in colander.
• Dry pot, then add oil and heat over moderate heat until hot but not smoking. Add pine nuts to hot oil and cook, stirring, until pale golden, about 1 minute. Add garlic and red-pepper flakes and cook, stirring, until garlic and pine nuts are golden, 1 to 2 minutes.
• Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes. Season escarole with salt and pepper.

BRAISED ESCAROLE WITH CURRANTS AND PINE NUTS

Steps:

• Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl.
• Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants.
• Heat oil in large skillet over medium-high heat. Add garlic; sauté just until beginning to color, about 2 minutes. Add escarole mixture and pine nuts. Sprinkle with salt and pepper. Sauté until escarole is heated through, about 5 minutes. Season with salt and pepper.

SAUTEED ESCAROLE WITH LEMON AND PINE NUTS

Steps:

• Heat oil in Dutch oven over medium high heat. Add garlic, pine nuts and red pepper; saute 2 minutes or until nuts are golden brown, stirring constantly.
• Add broth, lemon juice and escarole; cook 3 minutes or until wilted. Stir in salt and garnish with lemon slices.

ESCAROLE CAESAR SALAD WITH WALNUTS

Steps:

• Preheat oven to 400 degrees.
• Submerge escarole leaves in a large bowl of ice water for 10 minutes. Then thoroughly dry in a salad spinner or colander, and place in a single layer on a paper towel-lined dish cloth. Roll up cloth; refrigerate until lettuce is crisp and completely dry (any water clinging to leaves may cause the dressing to break), at least 2 hours and up to 2 days. Tear the leaves into bite-size pieces.
• Place garlic in a large wooden bowl, add 1/4 teaspoon salt, and mash to a paste with a fork. Transfer half of paste to a rimmed baking sheet; set bowl aside. With the fork, stir butter into garlic paste on sheet. Toss with walnuts to evenly coat. Sprinkle with 1/4 cup cheese, season with salt and pepper, and toss again to evenly coat. Spread into a single layer. Bake, stirring halfway through, until toasted and golden, 12 to 15 minutes. Let cool to room temperature on sheet.
• Add anchovies to bowl with garlic paste and mash to a paste with a fork. Whisk in lemon juice, Worcestershire, Dijon, and egg yolk. Season with 1/4 teaspoon each salt and pepper. Slowly add oil in a thin stream, whisking constantly. Add lettuce and toss to evenly coat, then toss with remaining 3/4 cup cheese and walnuts. Serve immediately.